· Basil & Oregano ~ Enhance your tomatoes with the simple mixture of basil and oregano. The sweetness from the basil and the spice from the oregano blend beautifully to create and melody of flavor.
Home-grown, dried and hand-mixed: basil, oregano
· BBQ ~ Ugh, don’t you just hate the endless assortment of BBQ blends and spices and mixtures and rubs? There are so many to choose from and so many places that sell them, you don’t even know if they taste good or pair well with whatever you cooking and drinking. (Yes I know, Bud Light pairs well with everything, so I’ve heard.)
~ Now this blend, the official Rosemary Pete’s BBQ blend not only is specially designed to pair well with whatever you’re cooking or drinking, you can also mix other blends with it to create a super master seasoning. Oh yeah tell your neighbors this year to back-off on the cook-outs, you got it covered.
~ Let’s say you’re a championship seasoner and you already have a mix of herbs and spices you enjoy on your ribs, wonderful. That’s the beauty of this blend, mix it up, mix it out, and invite your friends. You’ll know that the blend is working if your friends all of a sudden, stand up and throw money at you because their taste buds are screaming “fire-fire flavor over-load”. If you become famous drop me a line.
~ Cook it slow or fast, on the grill or even in the oven, it's all good. Essential to any home-griller; either rub, sprinkle, or work the blend into the meat. You can also sprinkle the blend right on the hot coals just before you place the meat on the grill; the smoke of flavor will rise up into your meat. Adds exceptional flavor to beef, pork, chicken, and especially grilled vegetables. One of our best blends for venison- roasted, grilled, braised or stewed.
Home-grown, dried and hand-mixed: oregano, parsley, thyme, cayenne pepper, garlic
· Big BEEF ~ From steaks to hamburgers and pot roasts. Also delicious for sautéed cutlets, liver with onions and beef stew.
Home-grown, dried and hand-mixed: chives, parsley, oregano
· Bouquet Garni ~ A robust and flavorful mix of herbs for baked chicken or fish, beef stew or chicken soup; also excellent for pork or pot roast. Not too sweet and strong enough to stay flavorful even in long cooking dishes.
· Chicka Chicka (Poultry) ~ Did you grow up on your parent’s farm when you were younger or did you just wish you had the childhood on Ole’ McDonald’s Farm talking to the chickens and geese while singing songs and jumping rope.
~ So, Ole McDonald had a farm, ei-ei-o, and on his farm he had some chicks, ei-ei-o, got a chicka chicka here and chicka chicka there, here a chicka, there a chicka, every where a chicka chicka.
~ If you grew up on a farm, it would be a little differently, here chicka chicka come in this pot so we can cook you up for Sunday family dinner or good ole’ soup.
~ However you call your Chicka Cicka’s, this blend of herbs is perfect for making your taste buds happy the Chika’s are properly flavored.
~ Whether it be duck, chicken, or quail, this blend is a delicate bouquet of herbs which will compliment any poultry dish. If you’re a avid hunter, keep this blend with you at all times, you never know when you could be craving poultry. This is also a traditional style seasoning for poultry and stuffing and great for making leftover turkey salad.
Home-grown, dried and hand-mixed: rosemary, sage, thyme, marjoram
· Egg-tastic ~ This blend adds a delicate herb flavor to all your favorite egg dishes. Ingredients are given so that you can cook for one or start multiplying for a crowd. Try it in your favorite quiche, omelet or breakfast casserole. The general rule of thumb is ¼ teaspoon of blend per egg.
Home-grown, dried and hand-mixed: basil, parsley, sage, marjoram, chives
· Fishy FISH
~ This is a savory, aromatic blend that stands up to full-flavored fish and adds complexity to more delicate seafood dishes. Work into a heady broth for steamed mussels, or into a hearty pot of bouillabaisse. Blend with garlic and red pepper to season grilled swordfish. The Fishy Fish adds a punch to tomato-based clam chowder or to the breading for deep-fried shrimp. Sprinkle on any fish before baking, grilling or broiling. Add to chowders, tuna casserole, tuna sandwiches, crab cakes or dip.
Home-grown, dried and hand-mixed: oregano, thyme, basil, parsley, tarragon
~ A must for Country French dishes, such as pork chops, potato casseroles and stews with red wine. This blend is traditionally used for pork, beef and rabbit.
~ Use to dress vegetable salads, tomatoes and red onion with feta cheese and olives, chicken and pasta salads, or a plain lettuce salad. For gyros, lamb, and great on grilled, baked or fried fish or chicken.
Home-grown, dried and hand-mixed: basil, oregano, spearmint, lemongrass
· Green Herb
~ Use with eggs, to season fish, vegetables, or chicken.
Home-grown, dried and hand-mixed: thyme, oregano, basil, parsley, rosemary, marjoram
· Herbs de Provence
~ Combines sweet French herbs and flowery lavender with Italian herbs. Excellent for roasting chicken or Cornish hens, beef or pork tenderloin.
~ Do you remember those romantic candle-light dinners you used to have with your loved ones and those awkward silences you loved so much on first dates? (Now they just talk you ear off) This blend will take you back to the good ol’ days of lovin’, Free Love and Flowers for All! I mean this in the terms of the love this blend gives to your recipes and the flavor you will share with others. It will also probably make the people that eat the foods you make with this blend fall in love with you, so please use it wisely!
~ Love Dust is a Mediterranean mix of dried herbs perfect for the love that people put into growing and raising local foods. It is great with poultry, veggies, beef, fresh fish, pork, especially pork chops, and local popcorn- just grind up with salt. This blend was originally created for a local chef on his wedding day.
~ Spread the Love! Mix with butter to make an Herb Butter. Just make sure you let it sit a few hours so that the moisture in the butter can rehydrate the flavors in the dried herbs. Then take a butter knife and ‘Spread the Love’ on your favorite bread.
Home-grown, dried and hand-mixed: rosemary, oregano, thyme, marjoram, parsley
· Luscious Lamb
~ A Greek-style blend that does not cover the flavor of lamb, but rather works to bring out its true richness. Ideal for lamb and vegetable casserole, ground lamb kabobs and roast leg or shoulder of lamb; also good on mutton.
Home-grown, dried and hand-mixed: oregano, rosemary, parsley, mint
· The Mexican
~ Add to any sauce to give it that spicy Mexican flare. Good in casseroles or on meats of all kinds from pork to chicken, fish, beef, and including meatloaf. You can also add it to sour cream for a spicy dip or topping.
Home-grown, dried and hand-mixed: oregano, cilantro, parsley, jalapeño pepper
· Picky Potato Peeler
~ End the hunger for bland potato dishes with this blend. Add to mashed, roasted, steamed, and fried or whatever you do to potatoes. This blend is also awesome with sweet potatoes.
Home-grown, dried and hand-mixed: thyme, chives, parsley
· Pizza / Pasta
~ This tasty Italian style mix is great for making homemade pizza sauce or pizza sausage, or for simply sprinkling on a frozen pizza before cooking to add extra flavor. As great as it is to make pizza from scratch, most people use our pizza seasoning to give a boost to bland frozen pizza. Also exceptional in breads, on chicken, or anything to do with tomatoes.
Home-grown, dried and hand-mixed: basil, oregano, parsley, marjoram, thyme
· Pizza / Pasta w/ Garlic
~ Some people love that garlicky addition in their P/P Blend, some people do not (for example….. vampires), that’s why we have created the variations of flavor. Use the in the same dishes as directed in the blend above.
Home-grown, dried and hand-mixed: basil, oregano, parsley, marjoram, thyme, garlic
· Porky Pork
~ One of our best blends for grilling. This is the best darn blend for pork-from chops to roasts, baked, broiled or grilled. It is also a great blend for turkey, and really good for wings or drumsticks on the grill or in the broiler
Home-grown, dried and hand-mixed: thyme, sage, rosemary, garlic
· Pot Herbs
~ This is a traditional French soup herb mixture. This spice blend for soup stock is named for the large soup cauldron into which this combination of herbs was added for flavorful stocks and stews. Also a very nice addition to baked chicken or fish and steamed vegetables.
Home-grown, dried and hand-mixed: parsley, chives, marjoram, tarragon, thyme
~ Mix this blend with rice and pasta pieces. Add water and butter and stir. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes, stirring occasionally.
Home-grown, dried and hand-mixed: rosemary, thyme, marjoram, parsley
· Soup Em Up
~ Don’t Eat Boring Food, and especially don’t eat tasteless soup. Are you longing for the pep and the kick that you wish you had in your soups? What to do? Soup Em Up!
Home-grown, dried and hand-mixed: chives, parsley, tarragon, thyme
· It’s a Spicy Meat Ball!
~ You don’t have to be Italian to enjoy this blend. Once again you have embarked on a new flavor experience for your taste buds. Enjoy the sights while cruising down the hill side of Italy with every bite you take. “It’s a Spicy Meatball” was developed for those people who have suffered long enough. This marks the end of flavorless ground meat. Salt and Pepper shakers, you have a new ally in the fight for Flavor.
~ Have this blend on hand to make quick work of turning bland ground meat into delicious Spicy Italian flavored meatballs. Also known as the real hamburger helper in some cities and towns, this blend adds a beautiful addition to homemade hamburgers or sprinkle on already made store-bought patties. Also great with pastas and vegetables such as summer squash.
~ Are you inundated every year with tons of squash and zucchini? Are you tired of trying to pawn it off on neighbors, friends, and unsuspecting family members? Look no further, this blend is so good with squash and zucchini, you will want to hoard the harvest all to yourself. Use to flavor any squash and zucchini recipe. Mix with bread crumbs to make breaded slices of squash and zucchini for frying or baking. Also works well with eggplants and tomato dishes. Toss with olive oil and thinly sliced zucchini, tomatoes, and/or squash, and let sit for a delicious raw snack.
Home-grown, dried and hand-mixed: chives, parsley, basil, marjoram, thyme
~ Don’t you just want a little extra kick??? Add this blend to any sole vegetable dish or use it on a melody of vegetables; it also works well very with buttered carrots.
Home-grown, dried and hand-mixed: basil, oregano, parsley, chives
~ Hand crafted with winter herbs is what makes this blend so special. Also not including that is only available in the winter months from November to the end of December when the herbs are at their most potent flavor levels. Developed in a test kitchen somewhere in Charlotte, this blend has the tendency to give you that warm chest feeling, like when you eat hot soup in the cold winter. (No not heartburn, it’s that warm feeling of FLAVOR!) This blend is perfect for Turkey, Roast Duck, Winter Squash, Chicken, Quail, and other poultry.
Home-grown, dried and hand-mixed: thyme, sage, rosemary, ½ oregano, ½ marjoram
~ Known as a tomato's best friend, it is also delicious on chicken, fish, pasta, stew, salads and vegetables. Add basil in the last 10 minutes of cooking as heat will dissipate its sweet, rich flavor.
· Bay Leaf
~ The flavor of Bay Leaves is perfect for adding to stews and stock, roast pork or chicken, pot roast, turkey, and/or ham, use 2-3 leaves and remove before serving. Bay Leaves are also perfect for spaghetti sauce and chicken soup, use 2 per quart. A surprising fact is that Bay Leaves improve the flavor of salt-free dishes with their rich flavor.
~ Even the very small amount of moisture on a salad will rehydrate these Chives. Give a hint of garden herb freshness to omelets, chicken soup, baked potatoes, and vegetables.
~ Cilantro is used heavily in most of the world where its unique flavor seasons salads, tacos, curries, guacamole, soups and stews. Cilantro is used widely in Mexican and Oriental type dishes.
~ Traditionally heavily used in German and Scandinavian cooking. The flavor, lighter and sweeter than dill seed, along with its bright green, feathery appearance, makes it a perfect addition to omelets, cheese sauces, salad dressings and dips. Dill is traditionally added to any dish with a white sauce, from potato salad to sour cream fresh vegetable dip. Also can be sprinkled on salad, soups, or chicken.
~ Use lavender flowers in potpourri, herb pillows, and sachets; warding off moths with a clean, non-toxic scent. Floral water can also be made, and used to sooth sensitive skin from rashes and quiet the heat of acne prone skin. The natural antiseptic properties are wonderfully soothing when applied to scrapes and cuts. A quick tip: Keep a bottle of lavender water in the refrigerator for a cooling remedy for scrapes and bruises, overheated bodies and emotions. It is a universal answer to many of your kid's little frustrations. Apply it to the back of their necks, forehead and backs of hands when they are out of sorts, and dab it on any boo-boo they may have. Lavender can be used to create delicious foods as well, such as lavender sugar, lavender butter, or lavender ice cream.
~ A key seasoning ingredient for the foods of Southeast Asia, lemon grass is also used, but to a lesser extent, in India and China. The lemony flavor combines well with the ginger-garlic mix that is the backbone of most Asian cuisines. Lemon grass can be thrown into soups and sauces or ground with other spices to make the traditional Thai-style curry paste.
~ Marjoram is very popular throughout the Western world and is frequently found in Polish, Italian, Mexican and French cooking. Closely related to oregano, marjoram has a flowery flavor, which is quite strong and flavorful. Like basil, marjoram should be added near the end of cooking. Marjoram improves the flavor of tomato sauce, bean soup, marinated vegetables and salad dressing, and is a traditional addition to Polish sausage (kielbasa). Marjoram is also excellent in place of or in addition to oregano or basil on baked chicken or a pasta side-dish.
· Mint – spearmint & peppermint
~ Spearmint is the usual type used for seasoning lamb or for jellies. It is also used in the Middle East for salads, tabouli, marinated vegetables and many other dishes. Peppermint has a rather warm and spicy flavor, and is used mostly for making candy and chocolate sauces, where it is infused into alcohol, oil or water before using. Both can be steeped alone for green tea, or mixed with Orange Pekoe, Irish or English Breakfast tea.
~ For Italian spaghetti sauces and pizza to Greek salads to Turkish kebobs, the sweet, strong flavor of Oregano is perfect. Add while browning onions or beef for both spaghetti sauce and chili.
~ Parsley is America's favorite herb. Sweet and rich, it brings out the flavor of other spices and herbs. It also seems to lessen the need for salt in soups, stocks and sauces. The leaves can be used whole or crumbled for breading, or mixed with other herbs for a bouquet garni in soups or stocks.
~ The savory, almost minty sweetness of rosemary makes it perfect for pork and lamb, from grilled chops to large roasts. But don't stop there, rosemary adds wonderful flavor to almost everything. Try rosemary on chicken and fish: just crumble on (or use cracked) with garlic, pepper, and salt before baking. Rosemary is often used with oregano and thyme in Italian dishes: add ¼ tsp. per Cup for spaghetti sauce, mix into the dough for breadsticks or bread machine loaves, 1 tsp. per loaf. Add to the water for boiling seafood, 1-2 tsp. in a two-quart pot, throw a tsp. in chicken or tomato soup.
~ Sage has one of the richest and most distinctive flavors of all the herbs. Perfect for a simple baked chicken or pork, sprinkle with lemon juice or salt, sage and pepper. Sage is traditionally used for poultry stuffing and breakfast sausages, but its rich strength lends itself well to many dishes, such as beef roasts, pork chops and game dishes like venison, duck and goose. Try adding it to flavor salt-free dishes, sprinkle on turkey breasts or add to soups and sauces. Leftover turkey or chicken can be pepped up with a bit of sage.
~ Savory is a very popular herb in Germany, where it is known as "bohnen-kraut" (bean herb). The flavor is a cross between thyme and mint with a touch of pepper. It is traditionally used to season bean soup, but savory also adds nice flavor to chicken or beef soup or stew, baked chicken, pork, stuffing and vegetables.
· Mexican Tarragon
~ The most popular of the French herbs, its rich, robust flavor combines especially well with the wine and shallot base of many French dishes. Very nice for a simple baked chicken or Cornish game hen. Tarragon is also a strong-flavored herb; start with a small amount on baked chicken or fish, in tuna or chicken salad, oil & vinegar dressing for salads and marinades. Mexican Tarragon is strong and sweet with a cinnamon and anise flavor; perfect for all uses.
~ One of the most fragrant flavors around. Particularly good with chicken, fish and chops, salads and vegetables of all varieties. Sprinkle on, roughly half a teaspoon per pound. Bake, grill or broil and enjoy.
Dried Pepper `Flakes`
· Cayenne Pepper
~ Cayenne pepper has the power to make any dish fiery hot, but it also has a subtle flavor-enhancing quality. In Early American cookbooks, a dash of cayenne was often added to a dish, not so much for heat, but rather to improve the overall flavor. A dash of cayenne pepper boosts the flavor of low-salt or low-fat dishes and can be used in place of whole chili peppers in barbecue sauce, chili and other hot dishes. For a zesty change, use Cayenne Pepper to replace paprika on sliders, deviled eggs or potato salad.
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· Jalapeño Pepper
~ Jalapeño pepper has become quite popular over the last several years. The flavor differs from cayenne pepper in the same way sweet red and green bell peppers differ. The heat level is also different. Jalapeño pepper powder is less hot than cayenne and the heat leaves your mouth sooner. The heat of jalapeño pepper is extremely temperature sensitive, dissipating faster than the heat of cayenne pepper, so add toward the end of cooking. Use jalapeño pepper like cayenne pepper: sprinkle on pizza, tacos and spaghetti.
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· Chill-Out ~ Relax on your hammock; put your feet up on the coffee table, and stretch out on your recliner. You don’t have to pay to go to a lounge or nice spa that plays new age meditative music of birds chirping and monkeys howling with a sitar in the background. If you’re so desperate to hear running water in the distance from a miniature rock garden that’s plugged into the wall, turn your faucet to ‘drip-mode’. All you have to do is brew yourself a nice glass of Chill-Out Herbal Tea, it’s that simple. Relax on the go, relax at home, relax even when you’re stuck in traffic at 5:30 during rush-hour and the guy in front of you is obviously making pancakes in his car because he certainly isn’t driving fast enough. Chill-Out, brew it hot or cold. Use 1 Tablespoon per 8oz cup of water. Home-grown, dried and hand-mixed: lemongrass, peppermint, lavender flowers, catnip